Open AccessANTIBACTERIAL ACTIVITY OF HYDROLYZED VIRGIN COCONUT OIL BY IMMOBILIZED LIPASE
Author(s) -
Nguyễn Vân
Publication year - 2018
Publication title -
vietnam journal of science and technology/science and technology
Language(s) - English
Resource type - Journals
eISSN - 2815-5874
pISSN - 2525-2518
DOI - 10.15625/2525-2518/54/4a/11998
Subject(s) - bacillus cereus , lipase , hydrolysis , chemistry , substrate (aquarium) , escherichia coli , cereus , food science , staphylococcus aureus , antibacterial activity , chromatography , enzyme , nuclear chemistry , bacteria , biochemistry , biology , ecology , genetics , gene
The aim of this study was to investigate the hydrolysis conditionsof virgin coconut oil (VCO) by immobilized lipase (Lypozyme TL IM). Then the hydrolyzed products wereevaluated with their antibacterial activityagainst Gram – negative and Gram – positive bacteria (Escherichia coli (ATCC 25922), Salmonella enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 25923) and Bacillus cereus (ATCC 25924)).The effect of four factors on hydrolysis degree of VCO was investigated: the ratio of VCO to buffer, the ratio of enzyme to substrate, pH condition, and temperature.The best reaction conditions in the case of using Lypozyme TL IM as the catalyst was determined: the ratio of VCO to buffer of 1.3 (g/g); the ratio of enzyme to substrate of 0.5 (%), pH of 8.0 and temperature of 65 oC, VCO was hydrolyzed in 28 hours, acid value achieved to 188.05 (mg/g). The products of hydrolyzed VCO (HVCO) showed activity against Salmonella enteritidis (ATCC 13076) at the concentrations of 5 % and against Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) and Bacillus cereus (ATCC 25924) at the concentrations of 20 %.